Okra is one of the richest sources of calcium in any food which is perfect for coeliacs whose diets generally lack calcium. Okra is a little used vegetable and there are very few recipes that call for Okra. However this a great one and I like to eat it regularly. Okra is a seasonal vegetable but these days it’s generally available all year around. If you can’t find it in your local supermarket, try an Indian grocery store.
- 500 gr’s of lamb or beef
- 2-3 onions
- 600 gr’s of baamieh or okra
- 2 medium – large potatoes ( optional)
- 2 cloves of garlic ( optional)
- 1 teaspoon of turmeric
- 4 tablespoons of lime juice
- 2-3 tablespoons of tomato puree
- salt and pepper to taste
- Trim and cut the meat into cubes
- peel and chop the onions
- Wash and remove the stalks from the baamieh and cut into approx 1 inch pieces.
- If you want to add potato, peel and cut into small cubes
- Gently fry the onion in a little oil until it begins to turn golden.
- Add the cubed meat, salt and pepper and brown off.
- Add the turmeric and stir in.
- Add some hot water, enough to cover the meat and cook for about 45 minutes until the meat is tender.
- Add the cubed potato now.
- In another pan gently fry the baamieh in a little oil until darker in colour. If you gently shake the pan rather than stir the Okra, the sticky syrup from the okra wont ouze out.
- Add the okra, tomato puree and more seasoning if needed. Cook for about another 10 minutes.
- Add the lime juice and leave for around 10 minutes. The baamieh should not become too soft or too slimey.
Serve with plain white rice, mast or natural yoghurt and a fresh green salad.
Nooshi joonet. Enjoy.